Ingredients
Pancake Batter
- 1 large large egg
- 1 egg white
- ½ cup cooked sweet potato (mashed, not hot)
- ¾ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch ground nutmeg
Method
Mix the Batter
- In a bowl, combine the large egg and egg white.
- Add the mashed sweet potato, vanilla extract, ground cinnamon, and a pinch of ground nutmeg.
- Stir everything together until the batter is smooth.
Cook the Pancakes
- Heat a non-stick skillet over medium heat.
- Pour a small amount of batter onto the skillet.
- Cook for about 2-3 minutes until bubbles form on the surface.
- Flip the pancake and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 1gSodium: 100mgFiber: 2gSugar: 2g
Notes
Serve warm with a drizzle of maple syrup or honey, and add fresh fruit or a dollop of almond butter or coconut yogurt on top. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for longer storage.
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